Harvesting Artichoke

To successfully harvest artichokes, you should aim for tightly closed, firm buds that are at least 3 inches in diameter. Harvest when the bracts (outer leaves) are still tightly closed and before they begin to open and turn purple, as this indicates they are past their prime. You’ll want to cut the bud along with a few inches of stem, starting with the main bud at the top of the stalk.

1. Timing: The harvest window typically runs from late July to early August, continuing until frost.
2. Bud Size and Color: Look for buds that are fully formed, about the size of a golf ball, and still tightly closed. Avoid those that are already beginning to open as they will be tough and less flavorful.
3. Harvesting Technique: Use sharp secateurs to cut the bud along with 3 inches of stem just below the bud.
4. Multiple Harvests: Each stalk can produce multiple buds, so you can harvest the main bud first, and then the smaller buds that develop later on the stalk.
5. Pruning: After harvesting all buds on a stem, cut the stem back to the ground. For larger, established plants, consider pruning the entire plant back by a third to encourage future growth.
6. Storage: Store harvested artichokes in the refrigerator for up to two weeks.